A Celebration of Chinese New Year: Dinner and Conversation with Ching-He Huang
Thursday, February 08 2018, 7pm - 11pm, at Asia House, 63 New Cavendish Street, London, W1G 7LP
Part of series on Asian food and culture from The Oxford Cultural Collective in partnership with Lee Kum Kee and Asia House
In support of Action Against Hunger
The Lunar New Year is one of the most celebrated and important festivals in Chinese culture. Join us at Asia House for a celebratory dinner with International Emmy-nominated Celebrity Chef and cookery writer, Ching-He Huang to welcome the approach of Chinese New Year 2018 as we say “Gong Xi Fa Cai!” (“Happiness & Prosperity!”).
In partnership with Lee Kum Kee and Asia House, this special evening will include a drinks reception, Ching ‘in conversation’ with Don Sloan of The Oxford Cultural Collective (sharing insights into her extraordinary career) and a 3 course dinner designed by Ching with wine, which will take you on a culinary journey to explore authentic Chinese flavours, using a selection of Lee Kum Kee products.
Lee Kum Kee was founded by restaurateur, Mr Lee Kum Sheung, in 1888 at Nam Shui village in the Guangdong Province, South China. He was also the inventor of Oyster Sauce – one of the most commonly used sauces in Chinese restaurants and households across the world. It is the number one sauce brand in Hong Kong and also the largest and best known Chinese brand in the global Chinese market. Lee Kum Kee range of products are available in UK supermarkets and independent Asian stores nationwide.
Ching’s approach to cookery reflects her family’s origins in a farming community in Southern Taiwan. Fusing heritage with innovation, she uses fresh, organic and ethically sourced ingredients to create modern Chinese dishes. She is renowned for making Chinese food accessible, healthy and nutritious. Ching is now firmly established as the ‘go to’ expert on Chinese cuisine. Her media career, which spans over a decade, has introduced a new generation to the delights of Chinese cooking. The immense popularity of her television work is testament to her engaging style and natural skill as a teacher. Her success is truly international, with many of her television shows having been sold, distributed and broadcast around the world.
Ching has published eight best-selling cookbooks including Exploring China, with Ken Hom, and Chinese Food Made Easy. Her latest book, Stir Crazy, was published in September 2017.
£48 per guest to include three course dinner plus wine. 10% discount for tables of 8-10.
Places are limited so please book early to avoid disappointment.